3 Step Quinoa Veggie Salad

The act of preparing food can be very meditative and enjoyable, and the food you prepare can be very healing and beneficial to the body instead of just a temporary rush of flavor to the senses.

For example, in this recipe we use quinoa – a ‘superfood’ with the highest protein content of any plant based food. The Incas began cultivating this little wonder in the Andes (it grows even at high altitudes) and to this day it is a staple food of many cultures in South America. Vegetarians and vegans use quinoa as one way of maintaining a healthy protein intake, and even meat eaters can appreciate that quinoa contains almost half of your daily recommended intake of iron and fibre in just 170g of nutty golden deliciousness.

This incredibly easy, fast, healthy and delicious recipe starring quinoa will energize and nourish you! It is inspired by some of my favorite healthy dishes, and it tastes as good as it looks.

QUINOA VEGETABLE SALAD

serves 2

YOU’LL NEED:

1 Cup Quinoa (dry, uncooked)

1 Cup Water

2 Cups Broccoli (raw, chopped)

1 Cup Roma Tomatoes (fresh, chopped)

10-12 Kalamata Olives (pitted, chopped)

a handful of chopped Green Onions

1/4 Cup Feta Cheese (vegan: replace with smoked Tofu)

Olive Oil, Salt, and Pepper to Taste

STEPS:

Cook the quinoa – this may seem scary of you’ve never used it before (it’s actually quite simple – treat it the same way you’d treat rice). Combine the quinoa and the water in a pot, bring to a boil, then cover and reduce the heat and let simmer until the water is absorbed – about 5-6 mins. You can add some salt to the quinoa at this point if you wish.

Chop your veggies/feta/tofu into bite sized (or smaller) pieces.

Add the hot quinoa on top of the veggies, a drizzle of olive oil, salt, pepper, and any spices you’ve chosen to taste (we love cumin for this one), and stir. Add a handful of chopped herbs or a squeeze of fresh lemon – some herbs that go wonderfully with this are basil, cilantro, or fresh oregano. The heat from the mix will allow your broccoli to become a lovely bright green without cooking it, so it will retain it’s crunch, and your herbs will explode with scent and flavour.